Settling on a on a single dessert at Yew Restaurant and Bar may lead to a sweet conundrum. Not to worry, Pastry Chef Bruno Feldeisen has crafted a playful dessert tapas menu of sparkling, bursting liquid ravioli and cheesecake lollipops (among other sweet bites)—all available for a sinless $3 each or three for $8 … who’s counting, right? But big flavor comes in larger packages, too. Feldeisen’s velvety Duck Egg Custard elevates played-out crème brûlée to new crave-worthy heights, and his Chocolate Crunchy Bar is an unassuming brown brick (and the most luscious, creamy candy bar you’ve ever eaten). We didn’t have a chance to taste Chef Oliver Becker’s savory creations at Yew, but they lean Pacific Northwest, with a fine selection of oysters and seafood and local produce and proteins.